"Giusi" > wrote in message
...
>
> "cybercat" ...
>>
>> "ViLco"
>
>>> And then pizza, pasta, wine, beer... I wouldn't last a week
>>
>> Yeah, that's the downside. Another is, you never really stop craving
>> carbs. > All you can do is stop eating them.
>
> Try that in Italy. People srtop you in the street to chastise you because
> they heard you are doing this mad thing....

And they are right. *urp* Just polished off the last of the Scallops
Etoufee, served over a mound of brown basmati rice, with crisp snow peas on
the side. Good stuff. For Etoufee the roux need not be too dark.

sf wrote:
> On Tue, 01 Sep 2009 03:59:10 -0400, MtnTraveler
> > wrote:
>
>> sf wrote:
>>
>>> Question - how do you dispose of the oil you've used to fry fish
>>> in....
>> There are two products my wife uses when we can get them (which depends
>> upon where we are living at the time.) One is a powder that you add to
>> the oil and stir it in. Within 5 minutes the oil has hardened into a
>> hard wax-like disk in the bottom of the pan. All you need to do is slid
>> it into the dust bin.
>>
>> The second product is more like a cellulose sponge. It is about the size
>> of two bars of soap and will absorb 3cm (about an inch) of oil out of a
>> large frying pan and hold it. Then one only needs to drop that into the
>> dust bin.
>>
>
> Wow, I've never heard of either. Where did you find them?

I have seen this stuff at the Asian 99 cent stores. The small bag shows
pictographs of sprinkling the bag onto a pan of oil and then throwing
away the solid disk. Unfortunately, there's no English instructions. My
guess is that it's some sort of strong caustic agent. It would be great
if you could turn your used oil into soap. Smelly catfish soap. Use it
to wash your cat or teach kids not to swear. :-)

>
>> Both are very clean and easy to use, but neither are politically
>> eco-correct.
>
> I bet one of these days someone will figure out how to make them eco
> friendly!
>

On Tue, 01 Sep 2009 10:17:20 -1000, dsi1 > wrote:

>It would be great
>if you could turn your used oil into soap. Smelly catfish soap. Use it
>to wash your cat or teach kids not to swear. :-)

HA! For every problem, there is a solution.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
>> On Tue, 01 Sep 2009 03:59:10 -0400, MtnTraveler
>> > wrote:
>>
>>> sf wrote:
>>>
>>>> Question - how do you dispose of the oil you've used to fry fish
>>>> in....
>>> There are two products my wife uses when we can get them (which depends
>>> upon where we are living at the time.) One is a powder that you add to
>>> the oil and stir it in. Within 5 minutes the oil has hardened into a
>>> hard wax-like disk in the bottom of the pan. All you need to do is slid
>>> it into the dust bin.
>>>
>>> The second product is more like a cellulose sponge. It is about the size
>>> of two bars of soap and will absorb 3cm (about an inch) of oil out of a
>>> large frying pan and hold it. Then one only needs to drop that into the
>>> dust bin.
>>>
>>
>> Wow, I've never heard of either.

Sounds like eggplant. heheh

> sf wrote:
>> OK, I don't fry in the real sense of the word. I coat a pan with oil
>> and call it frying, so I'm not a good at this thing. I think I
>> shallow fried catfish tonight. It was about 1/2 an inch of oil - no
>> more.
>>
>> Question - how do you dispose of the oil you've used to fry fish
>> in.... and how do you keep from stinking up the house? I have a great
>> fan (actually, two exhaust fans - which were turned on high) and lots
>> of windows in the kitchen that were open, but I can still smell oil in
>> the hallway. UGH!
>>
>> TIA



It's worth keeping a few glass jars (from olives, applesauce, commercial
jam jars, etc.) under the sink to use for disposal of oil, spoiled
refrigerator food, etc.

gloria p

"Gloria P" > wrote in message
...
>
>> sf wrote:
>>> OK, I don't fry in the real sense of the word. I coat a pan with oil
>>> and call it frying, so I'm not a good at this thing. I think I
>>> shallow fried catfish tonight. It was about 1/2 an inch of oil - no
>>> more.
>>>
>>> Question - how do you dispose of the oil you've used to fry fish
>>> in.... and how do you keep from stinking up the house? I have a great
>>> fan (actually, two exhaust fans - which were turned on high) and lots
>>> of windows in the kitchen that were open, but I can still smell oil in
>>> the hallway. UGH!
>>>
>>> TIA
>
>
>
> It's worth keeping a few glass jars (from olives, applesauce, commercial
> jam jars, etc.) under the sink to use for disposal of oil, spoiled
> refrigerator food, etc.
>

Coffee cans with plastic lids are safer (no chance of breakage), and keep
them in the freezer (no chance of spills or stink). During winter I toss
the frozen fat out for the birds and other critters... when below 0ºF they
really appreciate the extra calories... even when I clean a chicken or trim
a roast the globs of fat feed the crows... there is never anything edible in
my trash, it either feeds the critters or my composter.

sf wrote:
> On Tue, 01 Sep 2009 03:59:10 -0400, MtnTraveler
> > wrote:
>
>> sf wrote:
>>
>>> Question - how do you dispose of the oil you've used to fry fish
>>> in....
>> There are two products my wife uses when we can get them (which depends
>> upon where we are living at the time.) One is a powder that you add to
>> the oil and stir it in. Within 5 minutes the oil has hardened into a
>> hard wax-like disk in the bottom of the pan. All you need to do is slid
>> it into the dust bin.
>>
>> The second product is more like a cellulose sponge. It is about the size
>> of two bars of soap and will absorb 3cm (about an inch) of oil out of a
>> large frying pan and hold it. Then one only needs to drop that into the
>> dust bin.
>>
>
> Wow, I've never heard of either. Where did you find them?

They are very common household items... in some countries. Found in
every supermarket all over Asia in the kitchen cleaner isle. (Lots of
fried foods in Asia. Not as healthy as the press would have us believe.)
Also quite common to see it in many Australian markets in the larger
cities, on Saipan, Guam, Fiji, etc. I have also seen it in Hawaiian
supermarkets, so it must be available in the US. I don't remember seeing
it in Europe.

If your local supermarket doesn't carry it, just ask the manager to
order it for you.

sf wrote:
>
> OK, I don't fry in the real sense of the word. I coat a pan with oil
> and call it frying, so I'm not a good at this thing. I think I
> shallow fried catfish tonight. It was about 1/2 an inch of oil - no
> more.
>
> Question - how do you dispose of the oil you've used to fry fish
> in.... and how do you keep from stinking up the house? I have a great
> fan (actually, two exhaust fans - which were turned on high) and lots
> of windows in the kitchen that were open, but I can still smell oil in
> the hallway. UGH!
>
> TIA

We wipe out the pan with newspaper and paper towels and toss those into
the bin.
As for the smell, windows open and fan going. We don't fry much in the
winter, as the exhaust fan over the cooker doesn't work well.

dsi1 wrote:
> sf wrote:
>> On Tue, 01 Sep 2009 03:59:10 -0400, MtnTraveler
>> > wrote:
>>
>>> sf wrote:
>>>
>>>> Question - how do you dispose of the oil you've used to fry fish
>>>> in....
>>> There are two products my wife uses when we can get them (which
>>> depends upon where we are living at the time.) One is a powder that
>>> you add to the oil and stir it in. Within 5 minutes the oil has
>>> hardened into a hard wax-like disk in the bottom of the pan. All you
>>> need to do is slid it into the dust bin.
>>>
>>> The second product is more like a cellulose sponge. It is about the
>>> size of two bars of soap and will absorb 3cm (about an inch) of oil
>>> out of a large frying pan and hold it. Then one only needs to drop
>>> that into the dust bin.
>>>
>>
>> Wow, I've never heard of either. Where did you find them?
>
> I have seen this stuff at the Asian 99 cent stores.

This would make sense. Asian cooking uses much more deep frying than
American or European cooking. One can find many different types of
household oil products for straining, cleaning, storing, and reusing
cooking oil.

The small bag shows
> pictographs of sprinkling the bag onto a pan of oil and then throwing
> away the solid disk.

That is the product to which I refer. Very easy to use, even without
reading the instructions. Just sprinkle the powder into 'warm' oil,
stir, and wait a few minutes. That's all.

On Tue, 01 Sep 2009 12:52:24 +1000, atec 7 7 <"atec >
shouted from the highest rooftop:

>bob in nz wrote:
>> On Mon, 31 Aug 2009 19:18:18 -0700, sf > shouted from
>> the highest rooftop:
>>
>> Fried food ... is off the menu for me for a while. I'm into my second
>> week of a self-imposed Weight Watchers point regime + ½ hour exercise
>> 5 days a week. Lost three kilos (approx 6½ lbs) to date. Why can some
>> people eat anything they want and get away with it. Life is just not
>> fair ...sniff.
>>
>>
>google Palaeolithic diet... weight just falls off once you stop craving
>sugar and breads

Thanks for the info. I found it very interesting, but not my kind of
diet ... or lifestyle. The diet regime I'm following doesn't prohibit
anything I usually eat. In fact, it doesn't prohibit anything at all
.... you just have to subtract your intake against your daily points
allowance.

It allows me to indulge myself with favourites like pasta, rice, bread
and beans - even high carbs like wine, spirits and beer - just not as
often and in smaller amounts. I can also eat small amounts of cheese
along with much larger amounts of chicken and seafood (I don't eat
red/white meat by choice).

It only takes me a few days to get into the habit of measuring my
intake and for my stomach to shrink to the point where I'm not feeling
hungry after a meal. In fact, The points value and measurements of
much of what I eat is already memorized from the last time I went on
this diet two years ago.

In the past I've tried diets that resulted in the weight just falling
off and found that it came back even more quickly than I lost it. The
thing I like about the Weight Watcher approach is that it's simple,
easy, logical and doesn't involve me in buying in special foods (eg:
Weight Watcher food). I also lose the weight slowly and it stays off
as long as I don't start pigging out and keep physically active.

Actually, it's the exercise that makes the biggest difference with me.
I had back injury in February that kept me off my feet for several
weeks and in a back brace for months. I've only just got the OK from
my back specialist to continue gentle exercise - which consists of
jogging on a rebounder for 30 minutes a day (to Cuban salsa). Losing
three kilos (6½lbs) in 15 days ain't bad.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

MtnTraveler wrote:
>
> That is the product to which I refer. Very easy to use, even without
> reading the instructions. Just sprinkle the powder into 'warm' oil,
> stir, and wait a few minutes. That's all.

I thought it would take a few hours or overnight. Wouldn't turning a
quantity of oil into a solid in a few minutes release a lot of heat?

Too bad it can't turn your oil into diesel fuel in a few minutes. :-)

bob in nz wrote:
> On Tue, 01 Sep 2009 12:52:24 +1000, atec 7 7 <"atec >
> shouted from the highest rooftop:
>
>> bob in nz wrote:
>>> On Mon, 31 Aug 2009 19:18:18 -0700, sf > shouted from
>>> the highest rooftop:
>>>
>>> Fried food ... is off the menu for me for a while. I'm into my second
>>> week of a self-imposed Weight Watchers point regime + ½ hour exercise
>>> 5 days a week. Lost three kilos (approx 6½ lbs) to date. Why can some
>>> people eat anything they want and get away with it. Life is just not
>>> fair ...sniff.
>>>
>>>
>> google Palaeolithic diet... weight just falls off once you stop craving
>> sugar and breads
>
> Thanks for the info. I found it very interesting, but not my kind of
> diet ... or lifestyle. The diet regime I'm following doesn't prohibit
> anything I usually eat. In fact, it doesn't prohibit anything at all
> ... you just have to subtract your intake against your daily points
> allowance.
I guess finding the right elements for your person is the most
important thing , the palio in part is good for me and I found the
preservatives in commercial breads and some flours (
282?http://www.fedupwithfoodadditives.in...ts/Fact282.htm)
disagrees so the use of corn bread and dropping cookies and other bough
junk was a given .Dropping the junk has aided in dropping down to around
112kg ( 16 kg drop) with no discomfort and easily maintained , the off
shoot is I can continue to be a carnivore and lots of healthy veggies..
not really a tough decision imho
>
> It allows me to indulge myself with favourites like pasta, rice, bread
> and beans - even high carbs like wine, spirits and beer - just not as
> often and in smaller amounts. I can also eat small amounts of cheese
> along with much larger amounts of chicken and seafood (I don't eat
> red/white meat by choice).

The carbs or not thing makes little sense to me , basically if it's
baked or must be cooked to be eaten it cant be that good for you ?
>
> It only takes me a few days to get into the habit of measuring my
> intake and for my stomach to shrink to the point where I'm not feeling
> hungry after a meal. In fact, The points value and measurements of
> much of what I eat is already memorized from the last time I went on
> this diet two years ago.
think about reversing the food pyramid , makes sense
>
> In the past I've tried diets that resulted in the weight just falling
> off and found that it came back even more quickly than I lost it. The
> thing I like about the Weight Watcher approach is that it's simple,
> easy, logical and doesn't involve me in buying in special foods (eg:
> Weight Watcher food). I also lose the weight slowly and it stays off
> as long as I don't start pigging out and keep physically active.

Does the body trim system get sold over your way
?http://www.bodytrim.com.au/
I have friends who had amazing results with it and swear it's terribly
easy being as life style change rather than diet
>
> Actually, it's the exercise that makes the biggest difference with me.
> I had back injury in February that kept me off my feet for several
> weeks and in a back brace for months. I've only just got the OK from
> my back specialist to continue gentle exercise - which consists of
> jogging on a rebounder for 30 minutes a day (to Cuban salsa). Losing
> three kilos (6½lbs) in 15 days ain't bad.
>
Back can be problematic , I fell off a building a while back and carry
two bulged disks , the rehab is on going and somedays painful so I have
some understanding of "working around" things
>
> --
>
> una cerveza mas por favor ...
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
> Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Wed, 02 Sep 2009 10:49:05 +1000, atec 7 7 <"atec >
shouted from the highest rooftop:

>bob in nz wrote:
>> On Tue, 01 Sep 2009 12:52:24 +1000, atec 7 7 <"atec >
>> shouted from the highest rooftop:
>>
>>> bob in nz wrote:
>>>> On Mon, 31 Aug 2009 19:18:18 -0700, sf > shouted from
>>>> the highest rooftop:
>>>>
>>>> Fried food ... is off the menu for me for a while. I'm into my second
>>>> week of a self-imposed Weight Watchers point regime + ½ hour exercise
>>>> 5 days a week. Lost three kilos (approx 6½ lbs) to date. Why can some
>>>> people eat anything they want and get away with it. Life is just not
>>>> fair ...sniff.
>>>>
>>>>
>>> google Palaeolithic diet... weight just falls off once you stop craving
>>> sugar and breads

Fortunately, I don't have any food cravngs, probably because have
enjoyed a very healthy, lowfat, lowcarb diet for the past 40+ years
(I'll be 68 in December). Come to think of it I've never eaten much in
the way of sugars or bread. They just don't appeal to me that much,
although I do like a sandwich every once in a while.

>> Thanks for the info. I found it very interesting, but not my kind of
>> diet ... or lifestyle. The diet regime I'm following doesn't prohibit
>> anything I usually eat. In fact, it doesn't prohibit anything at all
>> ... you just have to subtract your intake against your daily points
>> allowance.
> I guess finding the right elements for your person is the most
>important thing , the palio in part is good for me and I found the
>preservatives in commercial breads and some flours (
>282?http://www.fedupwithfoodadditives.in...ts/Fact282.htm)
>disagrees so the use of corn bread and dropping cookies and other bough
>junk was a given .Dropping the junk has aided in dropping down to around
>112kg ( 16 kg drop) with no discomfort and easily maintained , the off
>shoot is I can continue to be a carnivore and lots of healthy veggies..
>not really a tough decision imho

I've never eaten much bread or bakery items like cookies or cake. But
I like cooking them and enjoy seeing my skinniy family enjoy them.
I'll taste, but not indulge in more than a small piece. Nor do I eat
fast food, junk food or prepared foods from the supermarket ...
unless one counts the occasional roast chicken with lowfat coleslaw.

>> It allows me to indulge myself with favourites like pasta, rice, bread
>> and beans - even high carbs like wine, spirits and beer - just not as
>> often and in smaller amounts. I can also eat small amounts of cheese
>> along with much larger amounts of chicken and seafood (I don't eat
>> red/white meat by choice).
>
> The carbs or not thing makes little sense to me , basically if it's
>baked or must be cooked to be eaten it cant be that good for you ?

For me the jury's still out on that one ...

>> It only takes me a few days to get into the habit of measuring my
>> intake and for my stomach to shrink to the point where I'm not feeling
>> hungry after a meal. In fact, The points value and measurements of
>> much of what I eat is already memorized from the last time I went on
>> this diet two years ago.
> think about reversing the food pyramid , makes sense
>>
>> In the past I've tried diets that resulted in the weight just falling
>> off and found that it came back even more quickly than I lost it. The
>> thing I like about the Weight Watcher approach is that it's simple,
>> easy, logical and doesn't involve me in buying in special foods (eg:
>> Weight Watcher food). I also lose the weight slowly and it stays off
>> as long as I don't start pigging out and keep physically active.
>
> Does the body trim system get sold over your way
>?http://www.bodytrim.com.au/
> I have friends who had amazing results with it and swear it's terribly
>easy being as life style change rather than diet

I haven't heard of it before, but it may be available over here. What
I like about Weight Watchers - as opposed to Jenny Craig, etc - is
that you con't have to eat propriotory food or supplements.

>> Actually, it's the exercise that makes the biggest difference with me.
>> I had back injury in February that kept me off my feet for several
>> weeks and in a back brace for months. I've only just got the OK from
>> my back specialist to continue gentle exercise - which consists of
>> jogging on a rebounder for 30 minutes a day (to Cuban salsa). Losing
>> three kilos (6½lbs) in 15 days ain't bad.
>>
> Back can be problematic , I fell off a building a while back and carry
>two bulged disks , the rehab is on going and somedays painful so I have
>some understanding of "working around" things

God! I can sympathise with you ... that's *exactly* what I've been
left with in my lower back (L4, L3). Have you tried a back brace? One
of those wrap-over ribbed-elastic braces that look like girddle (cost
me just over NZD100 - I got two of them so I had one in reserve when
the other went into the wash).

It took me awhile to accept wearing one and had to get used to the
restricted movement, but did it ever help with the pain ... and the
pain is life altering.



--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Tue, 01 Sep 2009 19:20:02 -0400, MtnTraveler
> wrote:

>sf wrote:
>> On Tue, 01 Sep 2009 03:59:10 -0400, MtnTraveler
>> > wrote:
>>
>>> sf wrote:
>>>
>>>> Question - how do you dispose of the oil you've used to fry fish
>>>> in....
>>> There are two products my wife uses when we can get them (which depends
>>> upon where we are living at the time.) One is a powder that you add to
>>> the oil and stir it in. Within 5 minutes the oil has hardened into a
>>> hard wax-like disk in the bottom of the pan. All you need to do is slid
>>> it into the dust bin.
>>>
>>> The second product is more like a cellulose sponge. It is about the size
>>> of two bars of soap and will absorb 3cm (about an inch) of oil out of a
>>> large frying pan and hold it. Then one only needs to drop that into the
>>> dust bin.
>>>
>>
>> Wow, I've never heard of either. Where did you find them?
>
>They are very common household items... in some countries. Found in
>every supermarket all over Asia in the kitchen cleaner isle. (Lots of
>fried foods in Asia. Not as healthy as the press would have us believe.)
>Also quite common to see it in many Australian markets in the larger
>cities, on Saipan, Guam, Fiji, etc. I have also seen it in Hawaiian
>supermarkets, so it must be available in the US. I don't remember seeing
>it in Europe.
>
>If your local supermarket doesn't carry it, just ask the manager to
>order it for you.
>
Our local super markets work from a master list. If it's not on the
list, they can't order it. To get an independent market to order it,
I'd need to be a recognizable customer and have more details... like a
brand name and manufacturer.

Thanks

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 01 Sep 2009 17:26:02 -0600, Arri London >
wrote:

>We wipe out the pan with newspaper and paper towels and toss those into
>the bin.

This frying was a bit more oil than what can be wiped out with a few
paper towels unless you want to sacrifice most of a roll. It was a
good cup's worth. In any case, I found a can to put it in - I'll put
it in a plastic bag on garbage day and throw it out.

>As for the smell, windows open and fan going. We don't fry much in the
>winter, as the exhaust fan over the cooker doesn't work well.

I decided that open windows negate any good a fan does (and mine is
better than most) because after I closed the windows closest to the
stove... that oily smell in the hallway disappeared quickly.

--
I love cooking with wine.
Sometimes I even put it in the food.

I prefer ghee for deep frying or shallow fry while cooking as ghee doesn't smell. Though ghee is used for deep frying it can again be reused as ghee will solidify and can be used as butter, and its smoke point is higher, so it works well for sauteing.
Actually ghee is very nutritious to the human body. Ghee lacks hydrogenated oils and is a popular choice for health-conscious cooks as well. Additionally, since all the milk proteins have been removed during the clarifying process, ghee gains further nutritional value because it's lactose free, making it a safer alternative for those who are lactose intolerant. Ghee is most notably said to stimulate the secretion of stomach acids to help with digestion, while other fats, such as butter and oils, slow down the digestive process and can sit heavy in the stomach. Many people swear by the fact that ghee helps to promote a healthy glow to the skin from the inside out.
I've tried several high quality ghee over the last few years and am so excited to have recently tried Pure Indian Foods and so happy to find 100% grass fed ghee! It is as delicious as it is nutritious. Yesterday while i was surfing to order grass-fed ghee I found a great coupon for some here, just a little more than halfway down the page Discount Coupons on Sustainable Products - The SustainLane GreenSaver. What are your opinions on using ghee vs butter/oil for cooking?

dsi1 wrote:
> MtnTraveler wrote:
>>
>> That is the product to which I refer. Very easy to use, even without
>> reading the instructions. Just sprinkle the powder into 'warm' oil,
>> stir, and wait a few minutes. That's all.
>
> I thought it would take a few hours or overnight. Wouldn't turning a
> quantity of oil into a solid in a few minutes release a lot of heat?

Perhaps a bit more than a 'few minutes.' I should say more like 20-30
minutes. The oil must be warm in order for this to work. By the time we
have finished the washing up, putting away left-overs, drinking the last
of the wine, and cleaning the table, the oil is ready to be disposed of.


> Too bad it can't turn your oil into diesel fuel in a few minutes. :-)

Too bad it can not turn my oil into gold. Now, THAT would really please
me! )

bob in nz wrote:
> On Wed, 02 Sep 2009 10:49:05 +1000, atec 7 7 <"atec >
> shouted from the highest rooftop:
>
>> bob in nz wrote:
>>> On Tue, 01 Sep 2009 12:52:24 +1000, atec 7 7 <"atec >
>>> shouted from the highest rooftop:
>>>
>>>> bob in nz wrote:
>>>>> On Mon, 31 Aug 2009 19:18:18 -0700, sf > shouted from
>>>>> the highest rooftop:
>>>>>
>>>>> Fried food ... is off the menu for me for a while. I'm into my second
>>>>> week of a self-imposed Weight Watchers point regime + ½ hour exercise
>>>>> 5 days a week. Lost three kilos (approx 6½ lbs) to date. Why can some
>>>>> people eat anything they want and get away with it. Life is just not
>>>>> fair ...sniff.
>>>>>
>>>>>
>>>> google Palaeolithic diet... weight just falls off once you stop craving
>>>> sugar and breads
>
> Fortunately, I don't have any food cravngs, probably because have
> enjoyed a very healthy, lowfat, lowcarb diet for the past 40+ years
> (I'll be 68 in December). Come to think of it I've never eaten much in
> the way of sugars or bread. They just don't appeal to me that much,
> although I do like a sandwich every once in a while.
>
>>> Thanks for the info. I found it very interesting, but not my kind of
>>> diet ... or lifestyle. The diet regime I'm following doesn't prohibit
>>> anything I usually eat. In fact, it doesn't prohibit anything at all
>>> ... you just have to subtract your intake against your daily points
>>> allowance.
>> I guess finding the right elements for your person is the most
>> important thing , the palio in part is good for me and I found the
>> preservatives in commercial breads and some flours (
>> 282?http://www.fedupwithfoodadditives.in...ts/Fact282.htm)
>> disagrees so the use of corn bread and dropping cookies and other bough
>> junk was a given .Dropping the junk has aided in dropping down to around
>> 112kg ( 16 kg drop) with no discomfort and easily maintained , the off
>> shoot is I can continue to be a carnivore and lots of healthy veggies..
>> not really a tough decision imho
>
> I've never eaten much bread or bakery items like cookies or cake. But
> I like cooking them and enjoy seeing my skinniy family enjoy them.
> I'll taste, but not indulge in more than a small piece. Nor do I eat
> fast food, junk food or prepared foods from the supermarket ...
> unless one counts the occasional roast chicken with lowfat coleslaw.
>
>>> It allows me to indulge myself with favourites like pasta, rice, bread
>>> and beans - even high carbs like wine, spirits and beer - just not as
>>> often and in smaller amounts. I can also eat small amounts of cheese
>>> along with much larger amounts of chicken and seafood (I don't eat
>>> red/white meat by choice).
>> The carbs or not thing makes little sense to me , basically if it's
>> baked or must be cooked to be eaten it cant be that good for you ?
>
> For me the jury's still out on that one ...
>
>>> It only takes me a few days to get into the habit of measuring my
>>> intake and for my stomach to shrink to the point where I'm not feeling
>>> hungry after a meal. In fact, The points value and measurements of
>>> much of what I eat is already memorized from the last time I went on
>>> this diet two years ago.
>> think about reversing the food pyramid , makes sense
>>> In the past I've tried diets that resulted in the weight just falling
>>> off and found that it came back even more quickly than I lost it. The
>>> thing I like about the Weight Watcher approach is that it's simple,
>>> easy, logical and doesn't involve me in buying in special foods (eg:
>>> Weight Watcher food). I also lose the weight slowly and it stays off
>>> as long as I don't start pigging out and keep physically active.
>> Does the body trim system get sold over your way
>> ?http://www.bodytrim.com.au/
>> I have friends who had amazing results with it and swear it's terribly
>> easy being as life style change rather than diet
>
> I haven't heard of it before, but it may be available over here. What
> I like about Weight Watchers - as opposed to Jenny Craig, etc - is
> that you con't have to eat propriotory food or supplements.
>
>>> Actually, it's the exercise that makes the biggest difference with me.
>>> I had back injury in February that kept me off my feet for several
>>> weeks and in a back brace for months. I've only just got the OK from
>>> my back specialist to continue gentle exercise - which consists of
>>> jogging on a rebounder for 30 minutes a day (to Cuban salsa). Losing
>>> three kilos (6½lbs) in 15 days ain't bad.
>>>
>> Back can be problematic , I fell off a building a while back and carry
>> two bulged disks , the rehab is on going and somedays painful so I have
>> some understanding of "working around" things
>
> God! I can sympathise with you ... that's *exactly* what I've been
> left with in my lower back (L4, L3). Have you tried a back brace? One
> of those wrap-over ribbed-elastic braces that look like girddle (cost
> me just over NZD100 - I got two of them so I had one in reserve when
> the other went into the wash).

I exercise a fair bit , situps and pelvic thrusts etc and the work I
do promotes good health being quite physical . plus I am a little
younger than you :P
and I have a good surgeon who fixed the worst of it
>
> It took me awhile to accept wearing one and had to get used to the
> restricted movement, but did it ever help with the pain ... and the
> pain is life altering.
Concrete in the cracks helped a lot and no I aint kidding
>
>
>
> --
>
> una cerveza mas por favor ...
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
> Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Bob Muncie said...

> Andy - Good points all.. Just wanted to add one as I've been frying
> green tomatoes lately :-)
>
> When done frying, put the pan outside on the porch. This has pretty much
> stopped the frying smell in the house all together.


Bob,

While I've never made fried green tomatoes, some things like them just aren't
fit to be baked.

Asian stir frying probably wreaks kitchen stink without proper ventilation,
I'm guessing.

Best,

Andy

P.S. Thinking a boatload of caramelized onions on a pinch of steak! --A

On Sep 1, 1:54*am, Bruce > wrote:
> How about changing the environment you fry?
>
> Like go outside to do the frying instead :P That will be much easier
> to clean and the smell goes away fast

I've seriously thought about converting my wood shed (a room under my
roof in back, off the porch) into an outdoor kitchen for frying.
>
> Brucehttp://www.reducefatfast.org/

--Bryan

Andy wrote:
> Bob Muncie said...
>
>> Andy - Good points all.. Just wanted to add one as I've been frying
>> green tomatoes lately :-)
>>
>> When done frying, put the pan outside on the porch. This has pretty much
>> stopped the frying smell in the house all together.
>
>
> Bob,
>
> While I've never made fried green tomatoes, some things like them just aren't
> fit to be baked.
>
> Asian stir frying probably wreaks kitchen stink without proper ventilation,
> I'm guessing.
>
> Best,
>
> Andy

Andy - I agree somethings would lose in translating from frying, to oven
bake/broil, Sometimes IMHO, you may sometimes resort to tradition cook
methods, based on infrequency, and the jonsing factor :-)

But I have adapted most of what I eat to baking, broiling, grilling,
steaming, or bagged immersion.

But I do make exceptions such as with fried green tomatoes, where I use
a 1/4 ~ 1/2 of vegetable oil 50/50 with bacon grease in an iron skillet.

And taking the hot pan with leftover oil and sediment outside as soon as
the cooking is done, does help with limiting the lingering oil smell.
I also open a kitchen window, and a window across the room even in
winter as soon as the oil is ready for use.

Regards,

Bob

On Aug 31, 9:18*pm, sf > wrote:
> OK, I don't fry in the real sense of the word. *I coat a pan with oil
> and call it frying, so I'm not a good at this thing. *I think I
> shallow fried catfish tonight. *It was about 1/2 an inch of oil - no
> more.
>
> Question - how do you dispose of the oil you've used to fry fish
> in.... and how do you keep from stinking up the house? *I have a great
> fan (actually, two exhaust fans - which were turned on high) and lots
> of windows in the kitchen that were open, but I can still smell oil in
> the hallway. *UGH!
>
> TIA

Was your fry temperature too high? The only residue of oil odor I've
ever had in the house has been from peanut oil fondue in the dining
room where there's no exhaust. What kind of oil did you use? The
canola oil I use doesn't make a penetrating odor.

Burn some soy candles while you're frying - that might help, and they
don't deposit soot on the walls and drapes, like regular candles do.

1/2 inch of oil to fry fish filets seems a little excessive, anyway
(to me, it would be more like deep-frying). I seldom use more than
about 1/4 inch, if that, and I always fry catfish or walleye.

N.

On Aug 31, 10:10*pm, sf > wrote:
> On Mon, 31 Aug 2009 22:29:56 -0400, "cybercat" >
> wrote:
>
> >I have pocket doors in my kitchen that I close when frying,
>
> I have french doors that go into the dining room, but no door on the
> hallway opening. *I'm wondering if open windows work against the fan.
>
> >but I rarely fry any more.
>
> I just don't fry and reminded myself today why I don't do it. *No
> more! *Call me foolish if I ever do it again.
>
> >My deep fryer said you can fry a piece of bread in the used oil
> >and it will clean it, but that never worked for me.
>
> I used a piece of bread to know when the oil was hot enough to fry.
>
> >What you do with the oil is throw it away. In the trash. In a paper cup or with paper towels.
>
> There is too much oil for paper towels. *I'll put it in a baggie like
> Janet suggested.
>
> >How was the catfish?
>
> It had a beautiful crispy coating... but I think hubby is past that
> stuff now; he didn't fly into 7th heaven the way he used to with
> everything crispy. *We agreed that the next time we buy catfish, he'll
> cook it. *I'll continue to cook salmon, but he can cook every other
> fish AFAIC.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Use mostly canola oil and a little butter at the end, and just saute
it. You don't need that much oil. Oops, I said that already. Sorry.

N.

Bruce > wrote:
>How about changing the environment you fry?
>Like go outside to do the frying instead :P That will be much easier
>to clean and the smell goes away fast
>Bruce
>http://www.reducefatfast.org/

My brother uses his propane turkey fryer burner to also fire up the
big wok. It works great! Me, I want to set up a natural gas powered
burner outside. I have a line tap in the backyard just waiting to be
uncapped.

On 2009-09-02, jj > wrote:

> My brother uses his propane turkey fryer burner to also fire up the
> big wok. It works great! Me, I want to set up a natural gas powered
> burner outside. I have a line tap in the backyard just waiting to be
> uncapped.

Yep.

A friend's mom was a neat freak. The mom set up a whole separate
stove in the garage so as to not stink up their operating-room-clean
house.

I do my stir fry on a turkey fryer burner outside, too. Nice to have
a natural gas feed, but propane burnes hotter if that's a concern. If
you do put in a nat-gas wok burner, look for one with a foot pedal
activated FULL BLAST control. That's how commercial wok burners work.

nb

MtnTraveler wrote:
> dsi1 wrote:
>> MtnTraveler wrote:
>>>
>>> That is the product to which I refer. Very easy to use, even without
>>> reading the instructions. Just sprinkle the powder into 'warm' oil,
>>> stir, and wait a few minutes. That's all.
>>
>> I thought it would take a few hours or overnight. Wouldn't turning a
>> quantity of oil into a solid in a few minutes release a lot of heat?
>
> Perhaps a bit more than a 'few minutes.' I should say more like 20-30
> minutes. The oil must be warm in order for this to work. By the time we
> have finished the washing up, putting away left-overs, drinking the last
> of the wine, and cleaning the table, the oil is ready to be disposed of.

I'll pick this up when I see it. Do you know approximately how much oil
one package can solidify?

>
>
>> Too bad it can't turn your oil into diesel fuel in a few minutes. :-)
>
> Too bad it can not turn my oil into gold. Now, THAT would really please
> me! )

Good thinking. :-)

>
>

"sf" > wrote in message
...
>
> OK, I don't fry in the real sense of the word. I coat a pan with oil
> and call it frying, so I'm not a good at this thing. I think I
> shallow fried catfish tonight. It was about 1/2 an inch of oil - no
> more.
>
> Question - how do you dispose of the oil you've used to fry fish
> in.... and how do you keep from stinking up the house? I have a great
> fan (actually, two exhaust fans - which were turned on high) and lots
> of windows in the kitchen that were open, but I can still smell oil in
> the hallway. UGH!
>
> TIA

Seems to me you have to wipe down the entire area-cabinets, stove, fan, etc.
and get the used oil out of the house. A coffee can full and in the trash
seems to be the best bet. Or if you know of a local restaurant that will
take it-so much the better.

sf wrote:
>
> On Tue, 01 Sep 2009 17:26:02 -0600, Arri London >
> wrote:
>
> >We wipe out the pan with newspaper and paper towels and toss those into
> >the bin.
>
> This frying was a bit more oil than what can be wiped out with a few
> paper towels unless you want to sacrifice most of a roll.

That's why I said newspaper first! No one would wipe out that much with
just paper towels, now would they LOL

It was a
> good cup's worth. In any case, I found a can to put it in - I'll put
> it in a plastic bag on garbage day and throw it out.

Same difference. It ends up in the bin one way or nother.
>
> >As for the smell, windows open and fan going. We don't fry much in the
> >winter, as the exhaust fan over the cooker doesn't work well.
>
> I decided that open windows negate any good a fan does (and mine is
> better than most) because after I closed the windows closest to the
> stove... that oily smell in the hallway disappeared quickly.
>

Depends on the configuration of the house of course. Our fan always
worked better with the kitchen window open.

dsi1 wrote:
> MtnTraveler wrote:

>> Perhaps a bit more than a 'few minutes.' I should say more like 20-30
>> minutes. The oil must be warm in order for this to work. By the time
>> we have finished the washing up, putting away left-overs, drinking the
>> last of the wine, and cleaning the table, the oil is ready to be
>> disposed of.
>
> I'll pick this up when I see it. Do you know approximately how much oil
> one package can solidify?

There are several different brands and each has its own packaging. Most
have 2-4 packets of powder inside the box, and each packet is good for
about 2 cups of oil. (This is just an estimate on my part. Visualize
about 2-3cm of oil in a large frying pan.) In Jakarta I saw this product
being sold in large boxes rather than individual packets.

On Wed, 02 Sep 2009 17:59:08 +1000, atec 7 7 <"atec >
shouted from the highest rooftop:

>>> Back can be problematic , I fell off a building a while back and carry
>>> two bulged disks , the rehab is on going and somedays painful so I have
>>> some understanding of "working around" things
>>
>> God! I can sympathise with you ... that's *exactly* what I've been
>> left with in my lower back (L4, L3). Have you tried a back brace? One
>> of those wrap-over ribbed-elastic braces that look like girddle (cost
>> me just over NZD100 - I got two of them so I had one in reserve when
>> the other went into the wash).
>
> I exercise a fair bit , situps and pelvic thrusts etc and the work I
>do promotes good health being quite physical . plus I am a little
>younger than you :P
>and I have a good surgeon who fixed the worst of it
>>
>> It took me awhile to accept wearing one and had to get used to the
>> restricted movement, but did it ever help with the pain ... and the
>> pain is life altering.
>>
> Concrete in the cracks helped a lot and no I aint kidding

Thanks. It's one of the options I've been exploring.

Of course, being younger helps the recovery process. So does having
access to a good surgeon. However, one of the few downsides of living
in New Zealand is the draconian Accident Compensation Commission
insurance under which ALL accidents are covered by taxpayer by law.

In theory ACC is supposed cover *all* the costs associated with
treating an injury caused by an accident and compensate the "victim"
for lost income. In reality it's a dog's breakfast of bureaucratic
bungling, political chicanery and under-funding.

It also puts people like me in a difficult position.

Because my injury is covered by ACC it is *not* covered by my private
health insurance. Because I'm past retirement age (65) I cannot get
any financial compensation (because I am no longer in paid employment
or self-employed). Because I'm nearly 68 and the emphasis is on
younger "productive" members of society my treatment is not considered
a priority, let alone urgent.

So, after years of paying an ACC levy as a percentage of my earned
income, the treatment for any accident injury I incur is considered
far less important than those of - for example - an 18 year old armed
robber who breaks his leg slipping in his victim's blood, a prisoner
who breaks an arm while trying to escape, or an American tourist who
crashes their car because they forget to drive on the left had side of
the road, etc.

Of course I can always forget about ACC and my expensive private
health insurance and pay for the specialist, surgeon and treatment
myself - and that's probably what will happen in the end. But the
hypocrisy of a public health system that forces you to rely on it, but
doesn't deliver ****es me off a treat.

So ... beware of the good intentions, the platitudes and the rhetoric
about the wonderful benefits of socialised medicine. It may sound good
and get lots of votes, but it will always be a nightmare of
bureaucracy, juggling resources and prioritising treatment unless it's
properly funded. And you can bet your ass that those who end up paying
for it won't be the well-meaning socialists or their supporters.



--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

In article >,
bob in nz > wrote:

> Of course I can always forget about ACC and my expensive private
> health insurance and pay for the specialist, surgeon and treatment
> myself - and that's probably what will happen in the end. But the
> hypocrisy of a public health system that forces you to rely on it, but
> doesn't deliver ****es me off a treat.

Consider traction/decompression therapy...

It worked for the herniated disks in my neck.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Wed, 02 Sep 2009 17:21:36 -0600, Arri London >
wrote:
>
>sf wrote:
>>
>> On Tue, 01 Sep 2009 17:26:02 -0600, Arri London >
>> wrote:
>>
>> >We wipe out the pan with newspaper and paper towels and toss those into
>> >the bin.
>>
>> This frying was a bit more oil than what can be wiped out with a few
>> paper towels unless you want to sacrifice most of a roll.
>
>That's why I said newspaper first! No one would wipe out that much with
>just paper towels, now would they LOL

Heh! <slapping forehead> I don't think of news paper as the first
line of defense. I put layers of newspaper *under* paper towels to
drain things but I didn't think of them as being a primary "sopper
upper"... even though I know they can be used to clean and polish
windows.
>
> It was a
>> good cup's worth. In any case, I found a can to put it in - I'll put
>> it in a plastic bag on garbage day and throw it out.
>
<snip>
>
>Depends on the configuration of the house of course. Our fan always
>worked better with the kitchen window open.

This is not the first time I've noticed that my fans are less
efficient with certain windows open, but there is so much time between
that I revert to opening the windows and regret it later. I'll try to
remember not to open them next time and also to close the 2 of three
doorways into the kitchen that I can close next time I create smell or
smoke (usually it's my grill). Unfortunately my hallway is off the
one opening I can't close off. :/

--
I love cooking with wine.
Sometimes I even put it in the food.

notbob > wrote:

> If you do put in a nat-gas wok burner, look for one with a foot pedal
>activated FULL BLAST control. That's how commercial wok burners work.
>nb

I did not know these existed so as Will Smith said in "Independence
Day"- "I *HAVE GOT TO* get me one of these!

sf wrote:
>
> On Wed, 02 Sep 2009 17:21:36 -0600, Arri London >
> wrote:
> >
> >sf wrote:
> >>
> >> On Tue, 01 Sep 2009 17:26:02 -0600, Arri London >
> >> wrote:
> >>
> >> >We wipe out the pan with newspaper and paper towels and toss those into
> >> >the bin.
> >>
> >> This frying was a bit more oil than what can be wiped out with a few
> >> paper towels unless you want to sacrifice most of a roll.
> >
> >That's why I said newspaper first! No one would wipe out that much with
> >just paper towels, now would they LOL
>
> Heh! <slapping forehead> I don't think of news paper as the first
> line of defense. I put layers of newspaper *under* paper towels to
> drain things but I didn't think of them as being a primary "sopper
> upper"... even though I know they can be used to clean and polish
> windows.

We do the same for draining fried foods. Works quite well. We wipe out
the cast iron frying pans with newspaper first, then paper towels. Our
local paper is printed with soy ink, so not fussed if any of it comes
off.
> >
> > It was a
> >> good cup's worth. In any case, I found a can to put it in - I'll put
> >> it in a plastic bag on garbage day and throw it out.
> >
> <snip>
> >
> >Depends on the configuration of the house of course. Our fan always
> >worked better with the kitchen window open.
>
> This is not the first time I've noticed that my fans are less
> efficient with certain windows open, but there is so much time between
> that I revert to opening the windows and regret it later. I'll try to
> remember not to open them next time and also to close the 2 of three
> doorways into the kitchen that I can close next time I create smell or
> smoke (usually it's my grill). Unfortunately my hallway is off the
> one opening I can't close off. :/
>


That's why I dislike this house! The front is open plan. Any kitchen
odours migrate to the bedrooms in the back of the house, no matter what.

We don't deep fry anything more than a couple of times a month for that
reason. And of course it's not so good for us either, despite the
extreme tastiness

On Thu, 03 Sep 2009 17:30:17 -0600, Arri London > wrote:

-->
-->
-->sf wrote:
-->>
-->> On Wed, 02 Sep 2009 17:21:36 -0600, Arri London >
-->> wrote:
-->> >
-->> >sf wrote:
-->> >>
-->> >> On Tue, 01 Sep 2009 17:26:02 -0600, Arri London >
-->> >> wrote:
-->> >>
-->> >> >We wipe out the pan with newspaper and paper towels and toss those into
-->> >> >the bin.
-->> >>
-->> >> This frying was a bit more oil than what can be wiped out with a few
-->> >> paper towels unless you want to sacrifice most of a roll.
-->> >
-->> >That's why I said newspaper first! No one would wipe out that much with
-->> >just paper towels, now would they LOL
-->>
-->> Heh! <slapping forehead> I don't think of news paper as the first
-->> line of defense. I put layers of newspaper *under* paper towels to
-->> drain things but I didn't think of them as being a primary "sopper
-->> upper"... even though I know they can be used to clean and polish
-->> windows.
-->
-->We do the same for draining fried foods. Works quite well. We wipe out
-->the cast iron frying pans with newspaper first, then paper towels. Our
-->local paper is printed with soy ink, so not fussed if any of it comes
-->off.
-->> >
-->> > It was a
-->> >> good cup's worth. In any case, I found a can to put it in - I'll put
-->> >> it in a plastic bag on garbage day and throw it out.
-->> >
-->> <snip>
-->> >
-->> >Depends on the configuration of the house of course. Our fan always
-->> >worked better with the kitchen window open.
-->>
-->> This is not the first time I've noticed that my fans are less
-->> efficient with certain windows open, but there is so much time between
-->> that I revert to opening the windows and regret it later. I'll try to
-->> remember not to open them next time and also to close the 2 of three
-->> doorways into the kitchen that I can close next time I create smell or
-->> smoke (usually it's my grill). Unfortunately my hallway is off the
-->> one opening I can't close off. :/
-->>
-->
-->
-->That's why I dislike this house! The front is open plan. Any kitchen
-->odours migrate to the bedrooms in the back of the house, no matter what.
-->
-->We don't deep fry anything more than a couple of times a month for that
-->reason. And of course it's not so good for us either, despite the
-->extreme tastiness

We had the same problem, so we bought a Pure Pro professional air cleaner,
http://www.thepurepro.com/ it cleans 1000sq. feet of air per hour.

"Arri London" > wrote in message
...
>
>
> sf wrote:
>>
>> On Wed, 02 Sep 2009 17:21:36 -0600, Arri London >
>> wrote:
>> >
>> >sf wrote:
>> >>
>> >> On Tue, 01 Sep 2009 17:26:02 -0600, Arri London >
>> >> wrote:
>> >>
>> >> >We wipe out the pan with newspaper and paper towels and toss those
>> >> >into
>> >> >the bin.
>> >>
>> >> This frying was a bit more oil than what can be wiped out with a few
>> >> paper towels unless you want to sacrifice most of a roll.
>> >
>> >That's why I said newspaper first! No one would wipe out that much with
>> >just paper towels, now would they LOL
>>
>> Heh! <slapping forehead> I don't think of news paper as the first
>> line of defense. I put layers of newspaper *under* paper towels to
>> drain things but I didn't think of them as being a primary "sopper
>> upper"... even though I know they can be used to clean and polish
>> windows.
>
> We do the same for draining fried foods. Works quite well. We wipe out
> the cast iron frying pans with newspaper first, then paper towels. Our
> local paper is printed with soy ink, so not fussed if any of it comes
> off.
>> >
>> > It was a
>> >> good cup's worth. In any case, I found a can to put it in - I'll put
>> >> it in a plastic bag on garbage day and throw it out.
>> >
>> <snip>
>> >
>> >Depends on the configuration of the house of course. Our fan always
>> >worked better with the kitchen window open.
>>
>> This is not the first time I've noticed that my fans are less
>> efficient with certain windows open, but there is so much time between
>> that I revert to opening the windows and regret it later. I'll try to
>> remember not to open them next time and also to close the 2 of three
>> doorways into the kitchen that I can close next time I create smell or
>> smoke (usually it's my grill). Unfortunately my hallway is off the
>> one opening I can't close off. :/
>>
>
>
> That's why I dislike this house! The front is open plan. Any kitchen
> odours migrate to the bedrooms in the back of the house, no matter what.
>
> We don't deep fry anything more than a couple of times a month for that
> reason. And of course it's not so good for us either, despite the
> extreme tastiness



If you receive/watch the cable channel, HGTV (Home & Garden Television),
according to them *everyone* wants an open floor plan. The kitchen flows
into the den and on into the rest of the house. Um, No. I agree with you,
Arri. I'd much rather keep the kitchen separate from the rest of the house.
Sometimes cooking gets messy and/or smelly and I don't want to smell cabbage
(for example) in my bedroom when I go to sleep.

Jill

wrote:
>
> We had the same problem, so we bought a Pure Pro professional air cleaner,
> http://www.thepurepro.com/ it cleans 1000sq. feet of air per hour.

A square foot is infinitely thin. Looks like
you fell for a sales pitch aimed at fools.

"It was a booby trap, and it caught one."

In article >, Arri London >
wrote:

> That's why I dislike this house! The front is open plan. Any kitchen
> odours migrate to the bedrooms in the back of the house, no matter what.

If the fry odor is strong, I just burn incense. That takes care of it.
Takes care of the smell of scorched whatever too on the very rare
occasions that I may burn something.

The use of kitchen timers tho' has now made that almost a non-event. <g>

>
> We don't deep fry anything more than a couple of times a month for that
> reason. And of course it's not so good for us either, despite the
> extreme tastiness

Depends on how and what you fry. I personally don't use batters on
anything. I'll wet items with water, then dredge in spice rice flour or
corn starch. A lot of that coating comes off in the oil so there is very
little oil retained by the food, but it still has that satisfying crispy
coating. :-)

Watch the oil level in the deep fryer. You can see how much you are
getting by how far the level may drop.

When I deep fry bacon, my oil level goes UP! <g> On the up-side to that
one, I end up with a combination of peanut oil and bacon grease in the
deep fryer. I can stick my entire deep fryer into the refrigerator to
reserve that and it's good for frying other things that I may want to
bacon flavor.

That being said tho', I rarely deep fry any more. Maybe 2 to 4 times
per year. I mostly steam, grill, roast and BBQ stuff. It's just easier
and less messy.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
wrote:

> We had the same problem, so we bought a Pure Pro professional air cleaner,
> http://www.thepurepro.com/ it cleans 1000sq. feet of air per hour.

I've thought about buying a good air cleaner. Do they really work? I
bought dad a small one for his bedroom for Christmas awhile back. He
loves it and he does sleep better now. He has it right next to the bed.

It helps him keep his allergies under control at night.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe: